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muhammarah: bell pepper and walnut dip, a true levantine taste

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A pure Levantine treat, Muhammarah is yet another celebration of the magical world of walnuts. And besides being a perfect vegetarian choice, its rich flavours and texture make Muhammarah extremely hard to resist. So my guessing is, once you try it, you would always want to serve this delightful mezzé on top of your food menu next time, and every time, you have guests.

With the right ingredients, muhammarah is extremely easy to prepare yet so impressive serve. Make it in advance and keep it refrigerated till served sprinkled with good quality olive oil and pomegranate arils.

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Recipe
Ingredients

4 medium red bell peppers, roasted, peeled, and seeded
1 1/2 cups walnuts, roughly chopped
1/2 cup bread crumbs
1 garlic clove, roughly chopped
1 small red hot pepper, seeded and chopped (I would recommend wearing gloves for that)
2 tbsp pomegranate molasses
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp tahini
1 tsp ground cumin
salt and pepper, according to taste

to garnish:
1 – 2 tbsp olive oil
1/4 cup pomegranate arils

Pour the walnuts, bread crumbs, garlic and hot pepper in a food processor and give the ingredients a quick whizz so that they become more like crumbs.
Add the molasses, lemon juice, olive oil, tahini, cumin, and salt and pepper. Process for a few seconds before adding in the bell peppers. Continue to process just enough for all ingredients to become well combined and smooth.
Refrigerate in well-sealed container till ready to serve. To serve the muhammarah, place it on the serving plate and sprinkle with olive oil and pomegranate arils and serve it with some fresh pita bread. Enjoy!
Bon Appétit!

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